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+ servings

Tempura Recipe

Let’s dive into this tempura recipe. It’s a lovable, light, crisp staple of Japanese cuisine.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Side Dish
Cuisine: Japanese
Keyword: Tempura, Tempura Recipe
Servings: 4 servings
Calories: 138kcal
Author: Luna Regina



  • 4.7 oz raw shrimp (should yield 2 oz shelled)
  • 4 oz broccoli
  • 2 oz taro
  • 1/2 cup cornstarch
  • 2 tbsp water room-temp or cold
  • 1 egg yolk
  • 2 cups canola oil (*)

Tentsuyu Sauce (*)


  • In a small pot, combine soy sauce, mirin, chicken broth, sugar, and oyster sauce, and simmer for 5 minutes.
  • In a frying pot, simmer oil over medium heat. When you see bubbles but haven’t finished coating, reduce the heat to low.
  • In a medium bowl, coat the shrimp, broccoli and taro with cornstarch. Dust off excess cornstarch and place them onto a wide tray, not touching one another.
  • In that same bowl, whisk in egg yolk and water until there are no lumps.
  • Piece by piece, coat your cornstarched shrimp, broccoli, taro with the batter and gently place them into the oil. Drag them along the surface with a pair of chopsticks to catch any “flakes” that form.
  • Place them onto a cooling rack once they look golden. Each piece needs 5 minutes of frying.
  • Serve them immediately.


(*) Only part of these ingredients will end up in the final product and we have calculated nutritional values based on that amount. The whole amount is needed for making the sauce and frying, but what actually ends up being consumed is half the amount of sauce, and very little oil (less than 1/4 tsp per serving).


Serving: 1serving | Calories: 138kcal | Carbohydrates: 23g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 100mg | Sodium: 201mg | Potassium: 267mg | Fiber: 1g | Sugar: 2g | Vitamin A: 238IU | Vitamin C: 26mg | Calcium: 46mg | Iron: 1mg